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Tomato Lentil Pita Chips

Updated: Aug 24, 2019

My second vegan snack gift to give as a Secret Santa trying to create healthy junk food. Keeping with this week's theme, I forgot an ingredient. These were supposed to be tomato and basil lentil pita chips. Oops.

They still taste pretty darn good. I paired just now with some greek yoghurt dip with dill and lemon, and I'm satisfied. Let's hope my coworker feels the same way tomorrow.


Slightly Modified a Recipe by Nest & Glow | Serves: 50 chips | Time: ~1.5 hours (plus soaking time)


1 cup red split #lentils

4 tbsp #tomato puree

1 slice onion

2 cloves garlic

1 tsp smoked paprika

½ tsp turmeric

½ tsp cayenne pepper

2 tbsp apple cider vinegar

1 tbsp agave syrup


¾ cup water



Soak the lentils in salted water for at least an hour, overnight is apparently best.

Preheat oven at 375F

Drain and rinse the lentils then add to a blender with everything else. Blend until smooth.

Pour onto a grease-proof paper lined baking dish and spread to the sides. I used parchment paper, and I used a spatula to even out the mix.

Bake at 375F for 30 mins.

Remove the lentil chips from the oven and let stand for 10 mins.

Peel off the greaseproof paper and cut chips into long strips, then into triangles. One batch makes about 50 chips.

Place lentil chips directly on an oven wire rack then bake for another 5-15 mins at 340F until dry and remove from oven before the sides catch. I did this portion in a toaster oven. The slats in my oven are so wide and it's just asking for trouble. This means working in smaller batches, but I think worth it.

Remove the chips from the oven when the edges are golden.

Enjoy as soon as lentil chips are out of the oven, or keep chilled in an airtight container for up to 3 days.

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